Curry is often associated with Indian cuisine, but in Japan, it holds a distinct identity as a Western-style dish known as “yoshoku”. Unlike its Indian counterpart, Japanese curry (カレー, kare) is milder, thicker, and often served with rice, bread, or even udon.
How Did Curry Come to Japan?
Curry was introduced to Japan during the Meiji era (1868-1912), not directly from India but through the British Royal Navy. At the time, India was under British colonial rule, and British sailors brought their own version of curry-based stews to Japan. The Japanese military adopted it as a nutritious and easy-to-make meal, leading to its widespread popularity.
Japanese Curry: A Unique Adaptation
Over the years, Japanese curry has evolved into a comfort food that is distinct from Indian and British versions. Some key differences include:
Thicker & Sweeter Sauce – Made with a roux-based curry block, giving it a rich, gravy-like texture.
Mild & Balanced Flavor – Less spicy than Indian curry, often featuring a slightly sweet taste.
Common Ingredients – Typically includes potatoes, carrots, onions, and meat (pork, chicken, or beef).
Popular Pairings – Served with steamed rice (kare raisu), breaded cutlets (katsu curry), or udon noodles (curry udon).
A National Favorite
Today, Japanese curry is one of the country’s most beloved dishes, found in homes, restaurants, and even convenience stores. It’s so popular that Japan celebrates “Curry Day” on January 22!
Whether enjoyed at a cozy diner or as a quick meal at home, Japanese curry remains a delicious fusion of cultures, showcasing how global influences can be reimagined to create something uniquely Japanese.
Have you tried Japanese curry before? Let us know your favorite way to enjoy it!
